Peanut Pudding Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Peanuts, chopped,dry roasted
1 Stick: butter,
1 cup: Flour,
1/3 cup: Peanut butter,
1 cup: Powdered sugar,
8 ounce: Cream cheese,
1 cup: Cool Whip, thawed
1 package: Vanilla instant pudding, sm
1 package: Instant chocolate pudding, sm
2 3/4 cup: Milk,
1: Remainder Cool Whip,
2: Hershey Chocolate Bars, froze
1/3 cup: Peanuts, chopped,dry roasted
Directions:
LAYER #1: With pastry cutter or knives, blend flour and butter. Add
2/3 cup chopped peanuts. Press evenly into 9" x 13" pan. Bake at 350
degrees for 20 minutes. Cool completely...Very important. LAYER #2
Cream peanut butter and cream cheese. Add powdered sugar and mix
well. Blend in 1 cup thawed Cool Whip. Spread over cooled layer #1. .
. LAYER #3 In a large bowl, mix vanilla and chocolate instant
puddings with milk. Blend Spread over layer #2. LAYER #4: Spread
the rest of the container of Cool Whip over layer #3. Freeze hershey
bars, break into small pieces and sprinkle over whipped topping.
Sprinkle 1/3 cup chopped peanuts over Hershey bar. Chill for 3 hours
or longer.
Source from luhu.jp
2/3 cup chopped peanuts. Press evenly into 9" x 13" pan. Bake at 350
degrees for 20 minutes. Cool completely...Very important. LAYER #2
Cream peanut butter and cream cheese. Add powdered sugar and mix
well. Blend in 1 cup thawed Cool Whip. Spread over cooled layer #1. .
. LAYER #3 In a large bowl, mix vanilla and chocolate instant
puddings with milk. Blend Spread over layer #2. LAYER #4: Spread
the rest of the container of Cool Whip over layer #3. Freeze hershey
bars, break into small pieces and sprinkle over whipped topping.
Sprinkle 1/3 cup chopped peanuts over Hershey bar. Chill for 3 hours
or longer.
Source from luhu.jp